Went to the K-fresh zone at the NTUC Finest over at Tiong Bahru Plaza last weekend and bought a packet of soybean sprouts. Have always wanted to try making Korean side dish also know as Banchan and decided to attempt this one called Kongnamul Muchim (Soybean Sprout Side Dish) by Korean Babsang.
The steps were very easy and this dish can be kept for 3-4 days.
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